For the crust:
All purpose flour — 1 1/2 cups
Water — 1/2 cup (may need more or less)
Salt — 1/4 tsp
Melted Butter — 2 Tbsp
For the Filling:
Shredded Coconut (or grated copra) — 1/2 cup
Split Roasted Gram — 1 cup
Salt — a pinch
Poppy Seeds — 1/4 cup
Sugar — 2 cups
Cardamom powder — 1 Tbsp
Cashewnuts — 10 (broken in to bits)
1. In a bowl, all purpose flour, melted butter, salt until well combined. Add water slowly little by little and knead well to form soft dough. Let it rest for at least 30 minutes.
2. Dry roast split roasted gram, poppy seeds, shredded coconut separately without adding any oil. Grind them in to coarse powder and mix sugar, cardamom powder, and cashewnuts well.
3. Divide the dough in to 16 equal parts. Roll each dough in to a small circle about 3 inch diameter. Add 2 Tbsp of filling powder in the center and cover to close. Pinch the open ends with wet hands and press to seal with a fork.
4. Arrange on a baking sheet and bake at 400F for about 15-20 minutes while turning the sheet halfway for even browning. Once golden brown remove from oven and cool on wire rack. Store in an airtight container and these baked somas for a week. Enjoy!!!